These chocolate mousse cupcake taste gourmet but are so easy to make! The base is a rich and dense flourless cake contrasted with light and creamy chocolate mousse on top. It’s The cupcake for chocolate lovers!

These bite-sized treats have a delicious flourless chocolate cake at the base that bakes into a dense and rich cupcake that pairs beautifully with the light and creamy chocolate mousse on top, creating a perfect balance of textures and flavors that melts in your mouth while still being approachable and easy to make right at home!

How To Make Easy Chocolate Mousse

Making the best chocolate mousse involves three steps. Making the base, chilling the mixture, and whipping with heavy cream. The mixture must stay chilled throughout the process to make sure the consistency stays thick and rich but also light and fluffy. If you find the mousse is getting too soft, return it to the fridge to chill completely before moving forward! 

Make base and chill: Add the chocolate chips to the bowl of a stand mixer or a large mixing bowl and set aside. In a saucepan, whisk together the sugar, cocoa powder, salt milk, and egg yolks until fully combined. Place the pan over medium heat and continually whisk for 10 minutes until it thickens. Remove the mixture from the heat, then pour the chocolate chips in, whisking until smooth and glossy with the texture of pudding. Cover with plastic wrap and place it in the fridge to chill completely. 

Prepare for whipping: Remove the bowl from the fridge and wipe out any condensation using a paper towel. Place the bowl on your stand mixer fitted with the whisk attachment. 

Add the heavy cream and whip: Pour in the heavy cream and turn the mixer to high speed until thickened. Scrape down the sides of the bowl with a rubber spatula, then whip until combined. The texture should be very soft but still be able to hold its shape. If it’s too soft, return to the fridge to chill again. 

Fill and pipe: Transfer the mousse into a piping bag fitted with a large round tip. Pipe the mousse onto fully cooled cupcakes.

Top Baking Tips

  • Sift the cocoa powder to avoid lumps in the batter.
  • Tap the filled cupcake tin on the counter a few times to remove any air bubbles in the batter before baking for a dense, fudgy cupcake.
  • Gently fold the whipped mousse to avoid deflating the air whipped into it for a light and fluffy texture.
  • Melt the chocolate and butter slowly in the microwave, stirring every 30 seconds to prevent scorching.
  • Fill the cupcake liners only two-thirds full to allow room for the cupcakes to rise. Use an ice cream scoop to distribute the batter evenly.
  • Cool the cupcakes completely on a wire rack before adding the mousse to prevent it from melting or deflating.
  • Chill the mousse thoroughly before whipping to achieve the right consistency.
  • Allow the melted chocolate mixture to cool slightly before adding it to the batter to prevent cooking the eggs.
  • For best results, use a stand mixer or hand mixer to whip the mousse.
  • Pipe the mousse onto the cupcakes using a large round tip for a professional and polished look.

Ingredients

Chocolate Mousse

  • 1/4 cup (50g) granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp kosher salt
  • 1 cup (240g) whole milk
  • 2 large egg yolks
  • 1/2 cup (90g) semisweet chocolate chips
  • 1/2 cup (90g) dark chocolate chips
  • 1 cup (240g) heavy cream

Flourless Chocolate Cupcakes

  • 3/4 cup (150g) granulated sugar
  • 4 large eggs, room temp
  • 1/2 cup (45g) unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 cup (110g) unsalted butter
  • 1 1/4 cups (230g) semisweet chocolate chips

Instructions

Chocolate Mousse

  1. In a large mixing bowl (if you have a stand mixer, use that bowl), add the chocolate chips and set aside.
  2. In a medium saucepan, whisk together the sugar, cocoa powder, salt, milk, and egg yolks.
  3. Place over medium heat and continue to whisk until it bubbles and slightly thickens (about 10 minutes).
  4. Remove from heat and pour over the chocolate chips. Whisk until smooth and glossy (it should be the consistency of pudding).
  5. Cover the bowl and place it in the refrigerator to chill while we make the cupcakes. 

Flourless Chocolate Cupcakes

  1. Preheat the oven to 350F and line a cupcake tin with 12 paper liners.
  2. In a large mixing bowl, whisk together the sugar and eggs until light and frothy. 
  3. Then mix in the cocoa powder, salt, and baking powder.
  4. In a heat-safe bowl, add the butter and chocolate chips. Microwave in 30 second intervals until smooth.
  5. Pour the melted chocolate into the batter and mix to combine. The consistency will be similar to brownie batter.
  6. Distribute the batter between the 12 liners and bake for 15 minutes.
  7. The cupcakes will appear evenly puffed fresh from the oven, but will sink as they cool. 
  8. Allow the cupcakes to cool completely before moving on to the next step. 

Chocolate Mousse

  1. By now, the mousse base should be completely chilled. Use a paper towel to wipe away any condensation from inside the bowl.
  2. Place the bowl on your stand mixer with the whisk attachment (or use a hand mixer). 
  3. Pour in the heavy cream and whip on high speed until thickened. Then scrape down the bowl and whip for a couple more seconds to ensure everything is well combined. 
  4. The mousse will be very soft but should still hold its shape when piped. If your mousse is too soft, place it in the refrigerator to chill for about an hour before moving onto the next step. 
  5. Scoop the mousse into a piping bag fitted with a large round tip. Pipe the mousse on top of the cooled cupcakes and decorate with chocolate shavings. 
  6. Eat right away or place into the refrigerator and serve chilled. Enjoy!